Chicken noodle soup is a widely used home remedy for symptoms associated with colds and the flu, especially a painful sore throat. This classic dish has been recommended for centuries, with historical references dating back to the 12th century, positioning it as a traditional comfort food during times of illness. The belief in its restorative power is supported by modern scientific inquiry, which suggests there are measurable physiological benefits that contribute to symptom relief. This analysis explores the specific mechanisms by which a warm bowl of chicken noodle soup assists the body in managing the discomfort of a sore throat.
How Warmth and Moisture Provide Local Relief
The most immediate benefit of consuming chicken noodle soup relates to the physical interaction of the warm liquid and steam with the irritated throat tissues. As the warm broth is swallowed, it coats the pharynx and esophagus, providing a temporary soothing sensation to the inflamed mucous membranes. The heat from the soup encourages localized vasodilation, which is the widening of blood vessels in the throat tissues. This increased blood flow can temporarily help reduce the perception of pain and irritation in the area.
Inhaling the steam rising from the hot soup offers relief to the upper respiratory tract. This warm, moist air helps to thin the thick mucus that often accompanies a respiratory infection, making it easier to clear the nasal passages. This decongestant effect can reduce post-nasal drip, a common cause of throat irritation and persistent coughing. The combined warmth and moisture act directly on the irritated membranes, lessening scratchiness and dryness.
Systemic Contributions to Recovery
Beyond the local soothing effect, the components of chicken noodle soup offer systemic support that aids in recovery. The broth itself is an excellent source of liquid and contains electrolytes like sodium, potassium, and chloride. Maintaining proper hydration is important when the body is fighting an illness. Electrolytes assist the body in retaining fluid, which is often lost through fever or increased mucus production.
Research suggests that chicken soup may possess mild anti-inflammatory properties that support the immune response. A 2000 study demonstrated that chicken soup inhibited the movement, or chemotaxis, of neutrophils, immune cells that migrate to sites of inflammation. By mildly inhibiting this movement, the soup may help reduce the inflammation and congestion associated with upper respiratory tract infections. This effect was observed in a nonparticulate component of the soup, suggesting the activity is present in the broth itself.
The chicken itself contributes the amino acid cysteine, which is released into the broth during the cooking process. Cysteine is chemically similar to the prescription medication acetylcysteine, which is used to break down and thin mucus. While the concentration in soup is lower than in a pharmaceutical dose, this component may assist in thinning respiratory secretions. The vegetables and noodles provide necessary micronutrients, such as vitamins and antioxidants, and carbohydrates for energy, supporting the body’s overall healing process.
Ease of Swallowing and Nutrient Intake
Sore throats make swallowing painful, often leading to a decreased appetite and reluctance to consume solid food. This reduction in food intake can hinder the body’s ability to recover due to insufficient calorie and nutrient consumption. Chicken noodle soup’s soft, liquid consistency makes it an ideal vehicle for delivering nourishment without exacerbating throat pain. The tender chicken and soft noodles require minimal chewing, minimizing the physical discomfort associated with eating.
The soup delivers a convenient source of protein and carbohydrates, providing much-needed energy to the immune system. Providing the body with these macronutrients is important when expending extra energy to fight off an infection. The familiar, warm nature of the soup also offers a psychological benefit, providing a sense of comfort and well-being.